YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken and Fresh Vegetable Noodle Soup
A vibrant and warming noodle soup featuring tender, spicy Sriracha-infused chicken layered with a rainbow of fresh vegetables, soothing rice noodles, and a zing of ginger and garlic, making it an energizing meal for any time of day.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Rice Noodles
1 cup chopped Bok Choy
1/2 cup sliced Red Bell Pepper
1 medium Carrot
1 cup Low-Sodium Chicken Broth
1 tbsp Sriracha Sauce
1 tsp Olive Oil
1 tsp minced Fresh Ginger
1 clove Garlic
PREPARATION
Heat the olive oil in a medium pot over medium heat.
Add minced garlic and ginger, sautéing for about 1 minute until fragrant.
Add diced chicken breast to the pot and cook until lightly browned on all sides.
Pour in the low-sodium chicken broth and bring to a gentle simmer.
Stir in the sriracha sauce, then add chopped bok choy, sliced red bell pepper, and sliced carrot.
Let the soup simmer for 5 minutes or until the vegetables are tender yet crisp.
Add the prepared rice noodles to the pot and heat through for an additional 2 minutes.
Taste and adjust seasoning if necessary.
Serve hot, garnished with extra sriracha if a spicier kick is desired.